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agriTECH

agritech
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Published by Universitas Gadjah Mada

ISSN : 02160455 EISSN : 25273825 DOI : 10.22146/agritech

Core Subject : Agriculture,

Agriculture, Biological Sciences & Forestry

Agritech with registered number ISSN 0216-0455 (print) and ISSN 2527-3825 (online) is a scientific journal that publishes the results of research in the field of food and agricultural product technology, agricultural and bio-system engineering, and agroindustrial technology. This journal is published by Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta in colaboration with Indonesian Association of Food Technologies (PATPI).

Arjuna Subject : Ilmu Pertanian dan Biologi (Semua) - Ilmu Pertanian dan Biologi (Lain-Lain)

Articles 1,392 Documents

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Karakterisasi Edible Film Pati Sagu Alami dan Termodifikasi Febby J. Polnaya; Haryadi Haryadi; D.W. Marseno
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research was conducted to use native sago starch (PSA), hydroxypropyl sago starch (PSHP, molar substitutions (MS) 0.058) and hydroxypropyl-acetyl sago starch (PSHP-AS MS 0.058; degree of substitutions (DS) 0.061) as basic materials for edible film, prepared with 3, 4 and 5% w/v. Edible film solution was prepared at 70oC for 30 min with glycerol (0.5% w/v) addition as plasticizer, and then dried-up using oven at 40oC. Analysis was conducted for physical characteristics of edible films including film thickness, elongation, tensile strength, water vapor transmission rate (WVTR), and solubility. Sago starch film produced by PSA, PSHP (MS 0.058) and PSHP-AS (MS 0.058-DS 0.061) showed different characteristics compared to PSA, including thickness, tensile strength, elongation, and WVTR of the films. The best edible film produced by PSHP‑AS (5%, w/v) with lowered WVTR was 11.27 g H2O/m2 h, its thickness was about 0.085 mm, tensile strength was 13.91 MPa, elongation was 0.32% and solubility was 90,595%.

Sifat-Sifat Emulsi Susu Rekonstitusi yang Mengandung Mikrokapsul Minyak Ikan Kaya Asam Lemak w-3 Teti Estiasih
agriTECH Vol 26, No 3 (2006)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Fish-oil enrichment with w-3 fatty acids microcapsule is one way to increase food systems by w-3 fatty acids. Microcapsule containing fish oil enriched with w-3 fatty acids was produced by spray drying method. However its emulsifying properties in food systems had not been known. This research was conducted to elucidate the changes of protein emulsifying properties of reconstituted milk containing fish oil enriched with w-3 fatty acids The result showed that microcapsule addition onto reconstituted milk enhanced protein emulsifying properties as indicated by adsorbed protein, percentage of adsorbed protein, emulsifying activity index, interfacial area, protein load, and emulsion stability index. This was caused by caseinate in microcapsule had better emulsifying properties than protein in low fat milk.

Ekstraksi Virgin Coconut Oil Secara Enzimatis Menggunakan Protease dari Tanaman Biduri (Calotropis gigantea) Yuli Witono; Aulanni'am Aulanni'am; Achmad Subagio; Simon Bambang Widjanarko
agriTECH Vol 27, No 3 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

This research deals with enzymatic extraction of virgin coconut oil (VCO) by protease from biduri plant (Calotropisgigantea) in various concentrations of 0.00; 0.05; 0.10 and 0.15% (w/w), and incubation times of 2; 3 and 4 hours. Theresults showed that the biduri protease was effective in extracting VCO. The higher concentration of biduri protease,the viscocity of VCO increased. Furthermore, the VCO quality produced by using the enzymatic extraction was betterthan that of spontaneous fermentation based on acid value and % FFA.ABSTRAKPenelitian ini bertujuan untuk mempelajari ekstraksi virgin coconut oil (VCO) secara enzimatis menggunakan proteasedari tanaman biduri (Calotropis gigantea) dengan variasi konsentrasi 0,00; 0,05; 0,10 and 0,15% (b/b), dan lamainkubasi 2; 3 dan 4 jam. Hasil penelitian menunjukkan bahwa protease biduri efektif digunakan untuk mengekstrakVCO. Semakin tinggi konsentrasi protease biduri, viskositas VCO semakin meningkat. Kualitas VCO yang diproduksisecara enzimatis lebih baik daripada VCO yang diproses secara fermentasi spontan ditinjau berdasarkan parameterbilangan asam dan % FFA (free fatty acid).

Isolasi Skopoletin dari Buah Mengkudu (Morinda citrifolia L) dan Uji Aktivitas Antioksidannya Sugeng Riyanto; Abdul Rohman
agriTECH Vol 27, No 3 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Scopoletin has been isolated from chloroform fraction of methanolic extract of Mengkudu fruit (Morinda citrifolia L). Its structure was confirmed using infra red spectroscopy and mass spectroscopy. Scopoletin revealed a scavenging activity of 2,2’-diphenil-1-picrylhydrazil (DPPH) radical by IC 50 348.79 μg/mL, 35 times lower than that of vitamin E (IC 50 9.77 μg/mL). Furthermore, scopoletin also showed an antioxidant activity which was lower than that of vitamin E by using linoleic-thiocyanate method.ABSTRAKSkopoletin telah diisolasi dari fraksi kloroform ekstrak metanol buah mengkudu (Morinda citrifolia L) yang strukturnya dikonfirmasikan dengan spektroskopi inframerah dan spektrometri massa. Skopoletin menunjukkan aktivitas penangkapan radikal 2,2’-difenil-1-pikrilhidrazil (DPPH) dengan nilai IC50 348,79 μg/mL, 35 kali lebih lemah dibandingkan dengan vitaminE (IC50 9,77 μg/mL). Skopoletin juga mempunyai aktivitas antioksidan yang lebih lemah dibandingkan dengan vitamin menggunakan metode linoleat-tiosianat.

Kinetika Penyerapan Air pada Beras Chatarina Wariyah; Chairil Anwar; Mary Astuti; Supriyadi Supriyadi
agriTECH Vol 27, No 3 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Water absorption rate of three different rice, i.e. low, medium and high amylose content rice, were evaluated based on their kinetic reactions. Water absorption kinetics were determined at below (28, 50, 60 and 70 oC) and above (80, 90 and 100 oC) gelatinization temperatures. Reaction rate constant was evaluated from the curve of relation between moisture content and soaking time, and activation energy was calculated with Arrhenius equation. The results showed that water absorption at below gelatinization temperature followed first order reaction, while at above gelatinization temperature reaction followed with zero order. Rice with high amylose content tended to absorb water easier than low amylose one at temperature less than 70 oC, however, it was vice versa at temperature above 70 oC. Activation energy of water absorption below the gelatinization temperature was lower than above gelatinization temperature.ABSTRAKKecepatan absorpsi air dari beras amilosa rendah, sedang dan tinggi, dievaluasi berdasarkan kinetika reaksinya. Kinetika absorpsi air ditentukan pada suhu di bawah gelatinisasi (28, 50, 60 dan 70 oC ) dan pada suhu di atas gela- tinisasi (80, 90, 100 oC). Konstanta kecepatan reaksi ditentukan dengan mengevaluasi grafik hubungan antara kadar air dan lama perendaman, dan energi aktivasi dihitung dengan persamaan Arrhenius. Hasil penelitian menunjukkan absorpsi air di bawah suhu gelatinisasi mengikuti reaksi orde satu, sedangkan pada suhu gelatinisasi mengikuti reaksi orde nol. Beras dengan amilosa tinggi relatif lebih mudah menyerap air dibandingkan beras amilosa rendah pada suhu kurang dari 70 oC, namun pada suhu lebih dari 70 oC absorpsi air menjadi lebih kecil. Energi aktivasi absorpsi air pada suhu di bawah gelatinisasi lebih rendah dibandingkan pada suhu gelatinisasi.

Perilaku Stabilitas Retensi Komponen Flavor dari Golongan Terpenoid pada Sistem Enkapsulasi Rini Hustiany
agriTECH Vol 27, No 3 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Five flavor compounds of terpenoid, i.e α-pinene, myrcene, limonene, linalool, and α-terpineol were encapsulated with starch hydrolyzates, namely starch stearate and starch propionate by spray drying at flavor compounds/modified starch ratio 20:80. The encapsulated flavor products were stored in plastic bag at 45oC for 9 weeks. The encapsulated flavor products were analyzed by scanning electron microscopy and flavor retention using gas chromatography. Results in- dicated that the surfaces of particles of encapsulated flavor were rough, hollow in the middle, with a concave radius of curvature. The flavor compounds were entrapped within the encapsulant wall. The retention of flavor compounds during storage decreased. After collapsed, retention of flavor compounds was stable and finally decreased. The highest decrease in retention of encapsulated flavor compounds was myrcene, followed by limonene, α-pinene, linalool, and α-terpineol.ABSTRAKLima komponen flavor golongan terpenoid, yaitu α-pinene, myrcene, limonene, linalool, dan α-terpineol dienkapsulasi dengan hidrolisat pati stearat dan hidrolisat pati propionat dengan menggunakan pengering semprot pada nisbah komponen flavor/pati termodifikasi adalah 20:80. Produk flavor terenkapsulasi dikemas dalam kantong plastik dan disimpan pada suhu 45oC selama 9 minggu. Produk flavor terenkapsulasi dianalisis dengan scanning electron micros- copy dan retensi flavor dengan gas kromatografi. Hasilnya menunjukkan bahwa permukaan partikel-partikel flavor terenkapsulasi adalah kasar, berlubang pada bagian tengahnya dengan lekukan cekung. Komponen-komponen flavor menempel pada dinding enkapsulan. Retensi komponen flavor selama penyimpanan menurun. Setelah collaps, retensi komponen flavor stabil dan akhirnya menurun. Retensi komponen flavor yang paling cepat penurunannya adalah myrcene, diikuti dengan limonene, α-pinene, linalool, dan α-terpineol

Pembuatan Lateks Dadih dengan Proses Sentrifugasi Putaran Rendah dan Kualitas Barang Jadi Karetnya Dadi R. Maspanger
agriTECH Vol 27, No 3 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Latex from rubber tree is commercialized in the form of concentrated latex containing dry rubber of 55-60% w/w. Con- centrated latex could be produced from field latex either by high speed centrifugation, 9000-15000 rpm or skimming process. Creamed latex is concentrated latex, prepared by using creaming agents i.e. CMC and alginate, in a batch tank for 14-21 days maturation to achieve a well separation between serums and latex phase. The rate of creaming process is very slow, thereby requiring lot of time, causing concentrated latex production by creaming technique is not popular for industries. In another side, a high speed centrifugation technique needs a high invested cost for equipments. Until now small-medium scale industries still have difficulty to produce concentrated latex by high speed centrifugation machine. The objectives of this research were to study the combination of creaming and centrifugation process, to in- crease the creaming rate by using a low speed centrifuge equipment. The result showed that treatment of field latex with addition of CMC 0,15%, maturation time 36-60 hours and centrifugation speed at 2000-2500 rpm, yielded creamed latex with its quality comparable to that produced by conventional method. This preliminary research result is expected to give useful information for further development in using of low speed centrifugation technique for creamed latex production at commercial scale. Since the equipment price of low speed centrifugation technique is cheaper than that of high speed centrifugation, this technique is prospective to be applied at small-medium scale industries.ABSTRAKLateks dari pohon karet diperdagangkan dalam bentuk lateks pekat yang mengandung kadar karet 55-60%. Untuk memproduksi lateks pekat dapat ditempuh secara sentrifugasi pada kecepatan tinggi, 9000-15000 rpm, atau secara pendadihan. Lateks dadih merupakan lateks pekat yang dibuat dengan menggunakan bahan pendadih seperti CMC dan alginat, di dalam sebuah bejana yang didiamkan (batch) selama 14-21 hari agar terjadi pemisahan yang sempurna antara fase serum dan lateks. Pengolahan lateks dadih memerlukan waktu lama, menyebabkan hingga kini pembuatan lateks pekat secara pendadihan kurang diminati oleh kalangan industri. Penelitian ini dilaksanakan untuk mempelajari kombinasi proses sentrifugasi dan pendadihan, bertujuan mempersingkat waktu pendadihan dengan menggunakan alat sentrifugator yang dioperasikan pada putaran rendah. Hasil percobaan menunjukkan bahwa dengan pemakaian CMC sebanyak 0,15%, maturasi 36-60 jam, dan sentrifugasi 2000-2500 rpm, dapat dihasilkan lateks dadih dan barang jadi lateksnya yang bermutu setara dengan yang dihasilkan dari lateks dadih konvensional 14 hari. Hasil penelitian ini berpotensi untuk dikembangkan ke tahap komersial, karena selain dapat memproduksi lateks dadih dalam waktu relatip singkat, juga alat dan mesin yang digunakannya cukup murah, sehingga berpotensi digunakan oleh kalangan industri kecil menengah.

Pengembangan Gasifier untuk Gasifikasi Limbah Padat Pati Aren (Arenga Pinnata Wurmb) Bambang Purwantana
agriTECH Vol 27, No 3 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Sugar palm powder is a raw material for various food products. Solid wastes produced during the powder process- ing have not yet been utilized properly. Gasification of the wastes by converting them into gaseous fuel could be an alternative to solve the waste problem. The objective of this research was to develop downdraft gasifier suitable for solid waste of sugar palm powder. The performance of the gasifier was determined by its temperature distribution, gas composition, gas production, and heat. The result showed that solid waste of sugar palm powder are potential to be used as gasification fuel. The gasification process was optimum at gasifier having greater than 70o tilt angle of pyroly-sis chamber, 180 mm diameter of combustion chamber, and 200 mm height of reduction chamber, and using air flow rate of 11 m3/h. The performace of the gasification were: (1) average temperature in gasification chamber, combustion chamber, and pyrolysis chamber were 172oC, 353oC, and 135oC, respectively; (2) gas composition of H2, CO, CH4, O2, CO2, and N2 were 7,4%, 18,1%, 1,5%, 2,7%, 6,8%, and 58,0%, respectively; (3) gas production was18 m /hour; and (4) heat was 2 MJ/kg.ABSTRAKPada proses pembuatan pati aren dihasilkan limbah berupa serat dan ampas dengan jumlah yang besar. Selama ini limbah tersebut belum dimanfaatkan secara optimal. Melalui penelitian ini dikembangkan suatu proses gasifikasi limbah padat pati aren untuk membuat bahan bakar berupa gas. Tujuan penelitian adalah mengembangkan gasifier tipe aliran ke bawah (downdraft gasifier) dengan titik berat pada perancangan ruang pirolisa, pembakaran dan reduksi gas. Kinerja gasifikasi diamati berdasarkan karakteristik distribusi suhu, komposisi gas, kapasitas produksi, dan panas yang dihasilkan. Hasil penelitian menunjukkan bahwa limbah padat pati aren potensial untuk digunakan sebagai bahan baku gasifikasi. Sudut kemiringan hoper ruang pirolisa lebih besar dari 70o diperlukan untuk efektifitas aliran proses pembakaran dan reduksi. Berdasar hasil percobaan, proses gasifikasi terbaik diperoleh pada dimensi ruang pembakaran berdiameter 180 mm, dan tinggi ruang reduksi 200 mm pada debit udara 11 m3/jam. Pada kondisi disain dan operasional tersebut diperoleh karakteristik gasifikasi sebagai berikut: (1) suhu rerata ruang gasifikasi 172oC, ruang pembakaran 353oC, ruang pirolisis 135oC, (2) komposisi gas H2 7,4%, CO 18,1%, CH4 1,5%, O2 2,7%, CO2 6,8%, dan N 58,0%, (3) produksi gas 18 m3/jam, (4) panas 2 MJ/kg bahan.

Sifat Thermal Tanah Pasiran Pantai dengan Pemberian Bahan Pengkondisi Tanah dan Biomikro pada Budidaya Tanaman Cabai (Capsicum Annuum, L) Tri Sudyastuti; Nurdi Setyawan
agriTECH Vol 27, No 3 (2007)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Study properties of sandy soil is important to be done to gain the good condition for growing plants. The characteristics of thermal are volumetric heat capacity of soils (Cv), thermal diffusivity of soils (DT), thermal conductivity of soils (KT) and heat flux (qh), as well as transmission of heat transfer (Q ). The objective of the research was to study thermal properties of sandy soil at coastal area by giving biomicro and soil conditioners. Treatments of irrigation used in the research were: Gembor irrigation (by using watering can) (A0) and sub surface irrigation (A1), soil conditioners used were straw (B0), 10 ton/ha of biocompost (B1), 20 ton/ha of biocompost (B2) and clerecide leaves (B3); all of those treatments were mixed with biomicro (C). The plants of chili pepper were planted in the coastal area at Kulon Progo, Yogyakarta. The results of the research showed that the treatments of irrigation and addition of soil conditioners were not significant to the alteration of soil thermal properties; heat flux (qh) influenced the production of chili pepper (Cap- sicum Annum, L); and utilizing 20 ton/ha of biocompost resulted favorable environment.ABSTRAKKajian sifat thermal tanah penting dilakukan untuk mendapatkan kondisi yang menguntungkan bagi pertumbuhan tanaman. Sifat thermal tanah tersebut meliputi kapasitas kalor volumetrik,difusitas thermal,konduktivitas thermal, fluks kalor dan laju pindah kalor. Tujuan dari penelitian ini adalah untuk mengetahui sifat thermal tanah pasiran pantai dengan pemberian bahan pengkondisi tanah dan biomikro. Perlakuan irigasi yang diberikan adalah irigasi gembor dan irigasi bawah permukaan sedangkan bahan pengkondisi tanah yaitu jerami,biokompos dan daun clereside yang semuanya dicampur dengan biomikro. Hasil penelitian menunjukkan bahwa perlakuan irigasi dan penambahan bahan pengkondisi tanah berpengaruh terhadap sifat thermal tanah dan juga diperoleh suatu model fluktuasi temperatur tanah pada tiap kedalaman dalam suatu harmonisasi sinusoidal sebagai fungsi waktu.

Optimasi Kondisi Fermentasi Whey Dangke sebagai Produk Minuman dengan Response Surface Methodology Fatma Maruddin; Soeparno Soeparno; Nurliyani Nurliyani; Chusnul Hidayat; Muhammad Taufik
agriTECH Vol 32, No 3 (2012)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Dangke whey is a dangke by-product that has not been widely utilized. Dangke whey is separated from curd using thepapaya latex as source of enzymes. The objectives of the study were to optimize fermentation conditions (tapioca level,inoculum level, and incubation time) of whey from dangke waste by using a response surface methodology. Commerciallyfermentative beverage was used as a target to determine the optimal conditions. Whey was mixed with tapioca level of0, 0.35, 0.7, 1.05, and 1.4%, and was heated by stirring for 5 minutes at temperature of 70 oC. The whey was pasteurizedat the temperature of 80 oC for 30 minutes. The whey was cool, and inoculated with L.acidophilus at the level of 1,3, 5, and 7%, and incubated at 37 °C for 8, 12, 16, 18, and 24 hours, respectively. The characteristics of fermentationbeverage obtained by the addition of inoculum level of 5%, tapioca 0.7% level and incubated for 16 hours were similarto the characteristics of commercially fermentative beverage. The characteristics of fermentated beverage were asfollows: lactic acid was 0.58%, viscosity was 0.21 poise and pH was 3, 7, respectively. These characteristics could beobtained by optimization of fermentation conditions by using RSM method.ABSTRAKWhey dangke merupakan limbah dangke yang belum banyak dimanfaatkan. Whey dangke dipisahkan dari curdmenggunakan getah buah pepaya sebagai sumber enzim. Penelitian ini bertujuan untuk mengoptimasi kondisifermentasi (level inokulum, waktu inkubasi dan level tapioka) whey limbah dangke sebagai produk minuman denganresponse surface methodology. Minuman fermentasi komersial digunakan sebagai target dalam menentukan kondisioptimal. Whey dicampur tepung tapioka level 0, 0,35., 0,7., 1,05 dan 1,4% dan dipanaskan sambil diaduk selama 5menit suhu 70 oC. Whey selanjutnya dipasteurisasi suhu 80oC selama 30 menit. Setelah dingin diinokulasi L.acidophiluslevel 1, 3, 5, dan 7% serta diinkubasi suhu 37 oC selama 8, 12, 16, 18 dan 24 jam. Karakteristik produk minuman yangdiperoleh dengan penambahan level inokulum 5%, tapioka level 0,7% dan diinkubasi 16 jam hampir sama karakteristikminuman fermentasi komersial adalah kandungan asam laktat 0,58%, viskositas 0,21 poise dan pH 3,7. Karakteristiktersebut dapat didekati dengan mengoptimasi kondisi fermentasi menggunakan metode RSM.

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Editorial Address Faculty of Agricultural Technology, Universitas Gadjah Mada, Jl. Flora No. 1, Bulaksumur, Yogyakarta 55281, Indonesia

Location Kab. sleman, Daerah istimewa yogyakarta INDONESIA

Abstract

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Abstract

Abstract

Contact Name
Fiametta Ayu Purwandari

Contact Email
fiametta@ugm.ac.id

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Daerah istimewa yogyakarta

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